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Jen

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I made these as directed. I used less than one cup of flour for kneading/shaping, the dough was delicate, not intended to be made dry and smooth as with most breads. I formed 24 rolls and put in a jelly roll pan (greased). I brought them to a neighbors for Thanksgiving, with great reviews. I did use an egg wash after the final rising-one egg white, one T. water, they were gorgeous.

Be careful, if you make them you will eat them. They are so good, I made them as directed, wouldn't change a thing. Used walnuts and pecans, roasted, had almonds but forgot...next time, there will be a next time. Maybe today!

This stuff is kick *** good. As others have said, omit any powdered spices, and use the seasonings you like. I used the basil, oregano, cumin, coriander and cayenne pepper, and allspice instead of cinnamon. I just used frozen peppers I had on hand. This is such a versatile recipe, I will be sure to have the ingredients in my pantry at all times! Thanks!

I made this using 1/2 cup of whole wheat flour. I loved it! I parbaked it for about 8 minutes at 425. I made it on a large rectangular pizza stone, with cornmeal. I didn't use all of it as it seemed it would be too thick. It wasn't "bready" at all. Thanks for this great recipe.

I made this according to the recipe, and it was excellent. The only problem is that there wasn't enough of it! Now I double it so there's some left over. We live in Florida, and I would be willing to make it all year!

This was excellent. I used 1 cup of brown rice and left the other ingredients the same, and it was lunch and dinner for myself and my husband. The romaine held up well and it was as good cold as it was warm. Thank you so much, it will be a regular in this house!

I didn't think this was bland at all, but I used Italian style bread crumbs, omitting the basil. I also used one whole egg rather than the whites. I will definitely make this again, with other types of fish.